This traditional Greek Moussaka features layers of tender eggplant, rich beef filling seasoned with oregano and cinnamon, and a thick, creamy béchamel sauce on top. With a streamlined process to follow, achieving the perfect flavor balance has never been easier!
Place eggplant slices slightly overlapping in a large colander. Sprinkle with some salt and let sweat for 30 minutes. While waiting, proceed to Meat Sauce and Béchamel Sauce.
2
Preheat oven to 450°F. Pat eggplant dry and lay on parchment paper-lined trays. Brush with olive oil and bake for 15-20 minutes, or until lightly browned and softened. Remove and set aside to cool slightly.
MEAT SAUCE
3
In a large skillet, heat olive oil over high heat. Cook garlic and onion for 2 minutes.
4
Add ground beef and cook until browned, breaking it up as you go.
5
Add crushed tomatoes, tomato paste, beef broth, sugar, oregano, and salt. Stir to combine, bring to a simmer, then lower heat to medium-low and cook for 15 minutes or until thickened.
BÉCHAMEL SAUCE
6
In a pan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
7
Slowly add milk, stirring constantly. Cook for 3-5 minutes or until thickened, then remove from heat.
8
Whisk in Parmesan cheese, nutmeg, salt, and pepper. Allow to cool for 5 minutes, then whisk in the whole egg and egg yolk.
ASSEMBLE
9
Preheat oven to 350°F. Place half the eggplant slices in the bottom of a baking dish, then top with the beef filling.
10
Top with remaining eggplant slices, then pour béchamel sauce over it. Sprinkle with panko breadcrumbs.
11
Bake for 30-40 minutes or until golden brown. Allow to stand for 10 minutes before serving.